Herbed Salmon

Herbed Salmon


  • 2-4 Medium Sized pieces of Wild Salmon (bellies are tasty)
  • 1T Extra Virgin Olive Oil (EVOO)
  • Sea salt (sprinkle)
  • Fresh cracked pepper (TJ Rainbow Pepper)
  • 1 frozen cube or fresh herbs: cilantro, parsley, rosemary, thyme, dill, sage, tarragon
  • ½ teaspoon Herbs de Provence
  • ½ Lemon


*Or try 1-2T of capers and ½ cup white wine 


  1. Rinse fish, pat dry.
  2. Add 1T of EVOO to an iron cast pan or skillet.
  3. Preheat on medium heat for 2 minutes.
  4. If keeping skin on, coat opposite side with EVOO in pan and then turn over      with skin side down.
  5. Sprinkle  with sea salt , fresh cracked black pepper and Herbs de Provence
  6. Add fresh or frozen herbs and lay on top of fish.  If frozen, spread all over top of fish when it begins to soften. (NOTE: I prefer cilantro because it may bring out the flavor of the fish.  I encourage you to try any and all mentioned above to see which you prefer and to learn the different flavors each can provide – as well as the varying nutrients of each as well).
  7. Squeeze ½ lemon over salmon, if desired.
  8. Cover and turn up heat to medium-high heat.  Thin pieces will cook very quickly, thick take longer.  7-12 minutes approximately depending on  size OR it will flake easily with a fork.  Fish should be 145 degrees in center.  Monitor based on size.

~Eat for health!  Eat for Omegas!

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